Vegan Bacon, Egg and Cheese Biscuit

When I went vegan about 10 years ago, the only vegan cheese options available where I lived were two brands that tasted like wax and sawdust (and are mysteriously STILL on shelves!), tofu only came in aseptic packaging on an unrefrigerated shelf (at least where I lived) and vegan bacon wasn’t really a thing. I love seeing how vegan products have grown and evolved over the years for three reasons: a.) they are usually fantastic b.) the fact they are being made means that there is a growing demand for them and c.) every time a consumer eats a meat analogue, it means they are not eating an animal … and that’s a great thing! With consistency, that means that less animals will eventually be bred for meat and dairy consumption.

to serve

Instructions

To make the vegan olive oil biscuits

Preheat oven to 425. Drizzle the 2 TB of oil into the bottom of a medium-sized cast iron pan and place into the oven to warm while you prepare the biscuits.

Whisk together the vegan milk, coconut vinegar and olive oil together in a small bowl. Set aside to curdle for about 10 minutes.

Combine the AP flour, baking powder, baking soda and salt in a medium-sized bowl. Pour the wet mixture into the dry and stir with a rubber spatula until a soft dough forms. It will be really sticky.

Remove the hot cast iron pan from the oven. Drop about 6 evenly-sized dollops of the dough into the cast iron pan, making sure they touch one another (which will help them rise properly). They don’t need to be perfect.

Place onto the middle oven rack and bake for about 9 minutes. Remove the pan, then brush the tops of each with melted vegan butter. Return to the top rack and bake for 2-3 minutes more, or until the tops are evenly golden brown.

To make your tofu egg

While your biscuits are baking, make your tofu egg by whisking together all of the “egg” ingredients, except for the tofu. Place the cut tofu slabs into the mixture and flip to coat. Place them into a cast iron pan preheated over medium heat, and allow to develop a golden color on all sides. Set aside and place a slice of cheese over them to allow the cheese to get a little melty.

Quickly sear the bacon.

Assemble the components onto the biscuits as desired and serve immediately.

I just made this and it blew my mind!!! He best vegan breakfast sandwich I’ve ever had (restaurants included). Thank you for posting! I added avocado mixed with 21 Seasoning Salute from Trader Joe’s. 😀